SICHUANESE GREEN SOY BEAN SALAD (xiang you qing dou, for six)
14 ounces fresh or defrosted frozen green soy beans (shelled weight)
5 ounces Sichuan preserved vegetable (zha cai, sometimes labeled chili radish strips in soy sauce)
1 ounce carrot
1 small red bell pepper or fresh red chili
2 to 3 teaspoons sesame oil
1.Bring a panfull of water to a boil, add salt, then the soy beans. Return to a boil. If you are using fresh soy beans, cook for about 5 minutes, until tender, then drain and refresh immediately under cold tap water; if you are using defrosted frozen beans, simply blanch them for a few seconds, drain and then refresh.
2. Cut the preserved vegetable, carrot and red pepper into small squares of a similar size to the beans. Bring a little water to a boil, then blanch the carrot and pepper, separately, for a minute or two, until tender but still crunchy. Drain and refresh these, too.
3. Mix the beans and other vegetables together with salt and sesame oil to taste.
SICHUANESE PRESERVED VEGETABLE
from Fuchsia Dunlop, Every Grain of Rice